Learn how to make delicious Fiddlehead Fern!
Thoroughly wash fern shoots, taking care to remove as much of the small “hairs” on the stems as possible.
Fill a large bowl with water and ice. Set aside. Bring a large pot of water to a rolling boil. Add a hefty pinch of salt and the fern shoots. Cook for 30 seconds to one minute, until the shoots are a bright, vibrant green. Strain and drop into cold ice water to stop the cooking process.
In a medium size pan over medium high heat, melt butter and add bacon. Render down the fat of the bacon without browining the bacon too much, 3-4 minutes.
Add the fern shoots and stir, coating each piece with bacon fat and butter, about 2 minutes. Serve hot.
Choose tender shoots. Cut into 2-3 inch pieces.
Bring a pot of water to a rapid boil and drop in fern shoots for 3-4 minutes.
Drain and submerge in an ice water bath to stop the cooking. They should retain their bright green color.
Cool and let dry out a bit.
Add chopped red or green onions and halved cherry tomatoes.
Mix well and dress salad and sprinkle with sesame seeds.
Fiddlehead ferns are a very rich source of antioxidants Omega 3 and Omega 6, high in iron and fiber, and loaded with Vitamins A and C. The taste is similar to a combination of asparagus, green beans, and young, tender okra.
Courtesy: Rawahine Sisters